Preheat oven to 400 and place oven rack in upper third of oven. Place parchment paper on a cookie sheet and set aside.

Peel butternut squash with a "y" peeler. Scoop out seeds, slice and cut into ½" cubes.

Place squash on a parchment covered rimmed cookie sheet, drizzle with olive oil, toss. Use enough oil that all squash is glistening with oil.

Sprinkle with sea salt a pepper.

Place in oven and roast for 40 minutes.

Remove from oven. Allow to cool for 3 minutes. Add to processor or mixing bowl with broth and clarified butter, butter or ghee and process/mix until smooth. If needed add more sea salt or pepper.